- 3 tbsp NihKan’s sprouted ragi or finger millet flour
- 2 cup water
- 1 cup butter milk
- Salt as per your taste
- A big pinch of asafoetida (optional)
- 1tsp cumin powder
- Coriander leaves finely chopped
- Green chilli chopped (optional)
Instruction
- Take ragi (finger millet) flour in a bowl
- Add in 1/2 cup of water and mix it well. Make sure there are no lumps left out.
- Next keep remaining 1.5 cups of water for boiling
- When the water starts boiling add in ragi batter
- Bring it to boil and continue boiling under low flame for 5 minutes by stirring continuously
- Switch off the stove and wait until completely cool
- Next add in salt. Also add in a cup of buttermilk. (you can add whisked curd if you don’t have buttermilk)
- Mix it well. You can use hand beater to mix it well.
- Next add in asafoetida and give a quick mix.
- Also finely chopped coriander leaves and & green chilies mix it well.
Serve it cool and enjoy.
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